A creamy, savoury risotto combining tender asparagus and shiitake mushrooms with oyster sauce, light soy sauce and garlic. Arborio rice is slowly cooked until tender, creating a rich and comforting dish finished with Parmesan and fresh parsley.
Prep Time: 10 minutes
Cooking Time: 30–35 minutes
Total Time: 40–45 minutes
Serves: 2–4
Cuisine: Asian Fusion
Course: Main Dish
Tags: Risotto Recipes · Shiitake Mushroom · Asparagus · Comfort Food
Ingredients
- 1 shallot, finely chopped
- 2 cloves garlic, crushed
- 125g fresh shiitake mushrooms, sliced
- 200g Arborio rice
- 60g asparagus
- 2 tbsp Lee Kum Kee Premium Oyster Sauce
- 400ml water, for diluting the oyster sauce
- Up to 600ml additional water, as needed
- 1 tbsp Lee Kum Kee Premium Light Soy Sauce, to taste
- 2 tbsp olive oil
- Grated Parmesan cheese, to serve (optional)
- Fresh parsley, to garnish (optional)
- Cashew meal, to serve (optional, as a vegan alternative to Parmesan)
Method
1. Sauté the aromatics and mushrooms
Heat the olive oil in a large pan over medium heat. Add the chopped shallot and cook for 2–3 minutes, until softened.
Add the crushed garlic and cook for another minute. Add the sliced shiitake mushrooms and sauté for approximately 4 minutes, until softened.
2. Toast the rice
Add the Arborio rice to the pan and increase the heat. Stir continuously until the rice is evenly combined with the mushrooms and shallot.
Continue cooking for approximately 6 minutes, stirring regularly, until the rice is lightly toasted and golden.
Add the asparagus and stir to combine.
3. Cook the risotto
Mix the Lee Kum Kee Premium Oyster Sauce with 400ml water, then pour it into the pan. Stir well and allow the liquid to be absorbed.
Gradually add the remaining water, a little at a time, stirring regularly and allowing most of the liquid to absorb before adding more.
Continue cooking for approximately 20 minutes, or until the rice is tender and creamy. Covering the pan with a lid can help speed up the cooking process.
4. Season
Once the rice is cooked, add the Lee Kum Kee Premium Light Soy Sauce to taste. Stir well to combine, then remove the pan from the heat.
5. Serve
Spoon the risotto into serving bowls and garnish with grated Parmesan cheese and fresh parsley.
For a vegan alternative, replace the Parmesan with cashew meal. Serve immediately while hot.
Notes
- For a creamy risotto: Add the water gradually and stir regularly rather than adding it all at once.
- Check the rice: Cooking time and water requirements can vary depending on the Arborio rice. Add more water if the rice needs additional cooking.
- Adjust the seasoning: The oyster sauce and light soy sauce are both savoury, so taste the risotto before adding additional salt.
- Make it vegan: Use a suitable vegan oyster sauce and replace the Parmesan with cashew meal.
- For the best texture: Serve immediately once the rice is tender and creamy.
